Description
Delicious Quick Chicken Pot Pie Pasta recipe featuring tender chicken, vegetables, and egg noodles coated in a creamy, comforting sauce. A fast and satisfying meal perfect for busy weeknights.
Ingredients
- Chicken and Vegetables
- 12 oz frozen mixed vegetables
- 1/2 yellow onion, diced
- 2 tablespoons butter
- 3 boneless, skinless chicken breasts, cut into chunks
- Salt and black pepper to taste
- 1 tablespoon minced garlic
- 1 tablespoon chicken bouillon
- 1/2 teaspoon paprika
- Creamy Sauce
- 1 can condensed cream of mushroom soup
- 1/2 cup milk
- 1 can condensed cream of chicken soup
- For Serving
- 12 oz egg noodles
Instructions
- Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt butter. Add diced onion and sauté 2–4 minutes until softened.
- Add chicken chunks and season with chicken bouillon, paprika, salt, and pepper. Stir well.
- When chicken is nearly cooked, add frozen vegetables and cook about 5 minutes until tender.
- Add minced garlic and cook 30–45 seconds until fragrant.
- Stir in cream of chicken soup, cream of mushroom soup, and milk. Mix well and reduce heat to low.
- Let mixture gently simmer until heated through and slightly thickened, then turn off heat.
- Add cooked egg noodles and stir until evenly coated.
- Serve hot and enjoy.
Notes
- Add garlic near the end of sautéing to prevent burning and preserve flavor.
- Whole milk gives the creamiest texture, but lower-fat milk can be substituted.
- For extra richness, add shredded cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American